You can use it but making a large starter or pitching your wort on fresh yeast cake would be better. DAP will not guaranty a healthy start. DAP is for stalled fermentations or wines with little nutrients.

Google; Mr Malty for a pitching calculator.

__________________Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

If you’re thinking about brewing 1.090+ beers, definitely do a little reading first. I just finished up “Radical Brewing” and there was a great section on brewing big beers. The advice that I’ve taken in so far is: use plenty of yeast (mrmalty from above), spend time adding oxygen to your wort, and substituting 10%-20% of good sugar in place of DME can help the beer finish.

If you’re thinking about brewing 1.090+ beers, definitely do a little reading first. I just finished up “Radical Brewing” and there was a great section on brewing big beers. The advice that I’ve taken in so far is: use plenty of yeast (mrmalty from above), spend time adding oxygen to your wort, and substituting 10%-20% of good sugar in place of DME can help the beer finish.

Shuf, I know this is a old thread but I had a problem with stuck fermentation and was doing some research, what do you mean by good sugars?